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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Issue Date: October 25, 2018

Frost and snow are on that punkin'"

"The frost is on the punkin, and the fodder's in the shock"Most of us were introduced long ago to that famous James Whitcomb Riley poem, written in country bumpkin dialect. But I remember, from somewhere, another version, written by a lady in fine English, that sort of went, "When the frost is on the pumpkin, and the nuts are getting brown"Think I'll get the kettle down, and put a cozy on."

Agree with that sentiment, but can't find the words or author for that verse anywhere. Does anyone else remember it? If you do, pelase let me know!

That said, the chilly mornings do indeed make me want to snuggle into a cozy bed with a hot cup of cocoa or coffee (not a tea person myself) and just stay there, especially when we look outside and see snow on the ground as happened on several recent mornings even though it is still October. e're scraping car windows already. Hate to think what November and December will bring!

Nevertheless, must admit that Autumn in Wisconsin is the loveliest of seasons. Flowers in the garden can't hold a candle to glowing trees decorating the hillsides! They're pretty much gone now for this year, but here and there a spectacular specimen has managed to hold on to its autumn dress a bit longer than the others, and remains a feast for the eyes.

APPLE TIME

Deer baiting is taboo in Marinette County because a case of chronic wasting disease was found on a deer farm in the northwest corner of the county, but deer still gather in orchards to eat the fallen apples, and filling stations still are offering bags of apples at bargain prices.

The windfall apples in those bags have some bruises, but they still are fine and juicy and make very good and inexpensive apple sauce, apple butter, apple pies, and whatever myriad of treats we can make out of apples. We generally buy at least one bag of them to prepare for winter use since the gypsy moths some years ago put an end to our orchard.

Just wash the "deer apples" well, peel and core and cut away any bruised areas. The apple peeler/corer even works on them after the bruises are cut off.

(When we were kids, "deer apples" were similar to "cow pies" and definitely were something you didn't want to step in. Still chuckle whenever I see a sign offering "deer apples" for sale.)

Speaking of deer, gun season will be here in less than a month and bow season is already in progress.

Deer seem to be more plentiful in our area than they were the last several years, and bears are too. Last week one of the grown grandsons was out with the dog, a large pit bull with way too much energy. They came home very quickly. Grandson said he didn't think the dog even knew it, but it had treed a bear, and he thought it was better for both of them to be out of the woods before it came down.

HALLOWEEN IS COMING

Frost is not the only thing on pumpkins in recent weeks. Many, many of them are showing off fine faces as Jack O' Lanterns. Thrifty housewives can turn the smaller pie pumpkin varieties into pies later. The larger varieties, which we knew as cow pumpkins, are also edible,but certainly not as tasty.

Lots of fun events are planned for youngsters and their parents to celebrate the season. Most TIMESland communities have legalized Trick or Treat hours on the big day itself, Wednesday, Oct. 31. Check for times approved for haunting in your community, and watch ads for special parties and other events for kids and their moms, dads, brothers and sisters.

In addition to Trick or Treating, Lena PTO is hosting a "Spookapalooza" event at the school on Wednesday, Oct. 31 from 5 to 7:30 p.m.

Wagner Fire Department is sponsoring a Halloween Party for youngsters at the Town Hall on County JJ from 5 to 7 pm. on Friday, Oct. 26, and everyone is invited.

Peshtigo Library has a Halloween party at the library on Oct. 31, and that also is when the city had invited goblins, ghosts and ghouls to invade city streets in quest of treats.

Halloween haunts are invited to go marauding all along Hall Ave and Main Street in downtown Marinette from 3 to 5 p.m. on Thursday, Oct. 25, which will leave them free for regular Trick or Treating in their neighborhoods from 4 to 6 p.m. on Wednesday, Oct. 31.

Lots of other schools and communities have Halloween events planned. If you want the fun of Trick or Treaters at your door, and have treats waiting for them, leave the porch lights on.

HALLOWEEN EVENTS

Lots of school and community organizations are planning celebrations for the kiddies on Halloween. That's a good thing. Am confused that so many of them are set up to happen during hours the community has designated for Trick or Treating, so youngsters and their parents will need to decide between the traditional Trick or Treat fun and the parties planned for them.

If the goal is to get rid of Trick or Treating, it might work eventually. But if the goal is just to give the kids (and adults) a bit more fun on haunting day, wouldn't it be a lot better for everyone to schedule the parties for before or after Trick or Treat hours? Usually Trick or Treating is done by 6 p.m. and a kids' party from 6 to 8 p.m. is certainly not out of the question on the one big day that is in fact by tradition supposed to be a big night!

ON THE SOAP BOX VOTE ON NOV. 6!

The state and national elections coming up on Tuesday, Nov. 6 offer what quite possibly are the most important choices this generation will ever see. Wisconsin voters will decide at the polls if they want the Walker/Trump prosperity to continue, or if they want to go back to the days of high unemployment, big union control, runaway inflation, and over regulation.

Doesn't mater if you like Donald Trump as a person. What matters if you like having more money in your paycheck each week, or for that matter, if you'd rather have a paycheck than a welfare check!

Have personally been a professional observer of school operations for approximately four decades and can say unequivocally that Gov. Scott Walker's Act 10 is the best thing that could have happened for Wisconsin schools. Took them from being controlled by the Teachers Union and restored some of that control to the local Boards of Education.

A decade or so ago, school boards were watching their reserve funds dwindle away to nothing because they couldn't keep up with union demands, DPI mandates and property tax limits at the same time. Never mind that the taxpayers were hurting as high school taxes ate away at any chance the family had for saving money.

This year and last, most school districts have been able to balance their budgets, give teachers raises, and put money back into their reserve funds without taxing residents out of their homes.

Not only that, but when the Teacher's Union had a strangle hold, teachers in most school districts had to pay union dues to hold a job in their district, whether they wanted to support the union or not. They didn't say it out loud, at least not in public, but often contract negotiations ended with less pay for teachers if the district bought their higher priced medical and dental insurance.

With job security and tenure based on seniority rather than ability, education or dedication, school boards and administrators found it nearly impossible to get rid of bad teachers.

Do we really want to go back to that?

For example in Wausaukee, the teacher's union actively pursued back pay for a former teacher who was already in prison after being convicted of having sex with a student in a classroom closet.

Before he was convicted the school board had eliminated his position in order to get him off the payroll, and the union was trying to collect back pay for him from the time he was let go to the time he was convicted. And they were using the dues of other teachers to finance the court battles.

Fellow teachers should have been outraged! Teachers all across Wisconsin should have celebrated when the union stranglehold was cut! Instead, they staged vicious demonstrations in Madison, and many are now trying to help Tony Evers, longtime Department of Public Instruction Superintendent, in his bid to replace Walker as governor.

If you like having schools and other public services controlled by locally elected school and municipal boards boards rather than big unions, if you like having more money on your weekly paycheck, and get to the polls on Nov. 6.

MINIMUM WAGE

More on that. Tony Evers has publicly expressed support for a $15 per hour minimum wage in Wisconsin. Does he and others who support that idea really think they can grow the economy by penalizing employers?

There must be starting level jobs for newcomers to the labor market, levels that leave them targets to aim for as they gain skills and experience.

Artificially high minimum wages do nothing for anyone except fuel inflation and diminish the value of savings. When I started in the work world the minimum wage was 76 cents per hour. Gas was 27 cent a gallon. We bought our first house for $6,000, and monthly rent for the apartment we had before that was $60, heat included. Our two year old used Chevy cost us $300.

So now the minimum wage is $7.50 an hour, gas is $2.70 a gallon, rents are in the neighborhood of $600 a month, and let's not even talk about the price of cars!

Are those who earn minimum wages any better off now than they were then? Ask yourself that before you vote for inflation on Nov. 6!

By the way, because of the current prosperity and the number of jobs seeking workers, most of the "minimum wage" jobs in our area are paying $10 or more per hour. Some employers are going higher than that and even providing benefits when they did not before!

Prosperity works! Let's keep it working for us. Get to the polls on Nov. 6 and stop the liberal socialists from taking away everything we've gained on state and national levels in these past few years!

SCHOOL BOARD APPRECIATION

Speaking of school boards, this is School Board Appreciation week. If you're pleased with the education your School District is providing for your children, contact a school board member and thank him or her for the time and effort they put into a very low paying job!

COOKIN' TIME

Fall is a good time for some lovin' from the oven. Smells good, and heats the house and you can play, watch TV or catch up on housework while it cooks.

UNSTUFFED SHELLS

Prepare this the night before, for a no-hassle meal. If yours is a fussy family, leave the onion and green pepper out, or whirr them in the food processor before adding to the pasta sauce, in which case they won't even know it's there. Serve with a nice green salad and you're all set, unless anyone wants dessert, in which case a nice light peach and Jello mold with a dollop of whipped topping is a good counterpart. A heavier dessert would likely need to wait until later in the evening. By the way, this could also be made ahead for deer camp.

4 cups medium pasta shells, uncooked

1 pound ground beef

1 pound Italian sausage

1 medium onion, chopped

1 clove garlic, minced

1 geen pepper, chopped

2 jars (24 oz.) Tomato and Basil Pasta Sauce

8 ounces cream cheese

1/3 cup chopped fresh basil

1/4 cup grated Parmesan cheese

1/2 cup milk

2 teaspoons dried Italian seasoning

2 cups shredded Mozzarella cheese

Cook pasta as directed on package. Omit the salt if you want to. While that cooks, brown the meat in a large skillet. When the meat is almost done, add the garlic, onion and pepper and cook until tender. Stir in pasta sauce; simmer on medium heat for two minutes or so. Remove from heat. Taste to see if it needs salt and pepper. If so, add some. Drain the pasta and put it into a large bowl. Cut the cream cheese into chunks and put it into the the food processor along with the basil, Parmesan, milk, salt and Italian seasoning until it gets quite smooth. Stir that mixture into the pasta. Spray a 13x9-inch non-aluminum baking dish with cooking spray. Spread half the meat sauce onto bottom, then cover with layers of the pasta mixture and remaining meat sauce. Top with the Mozzarella cheese. Spray a piece of aluminum foil with cooking spray and cover the baking dish with it, sprayed side in. Refrigerate up to 24 hours. About an hour before it's time to eat, heat the oven to 375 degrees. If your casserole dish is glass or ceramic, put it into the oven right away and let it heat up along with the oven so it doesn't break. Bake casserole, covered, 40 to 45 minutes or until heated through, uncovering after 30 minutes so the cheese on top browns a bit. If you prefer to bake this right away, that's okay too. Just cut the baking time to 30 minutes, and uncover for the last 10 of them.

STROMBOLI

This is a really great TV-time snack. Easy, delicious, fills the house with its appetizing odor, and you can pretend you really worked at it, unless you really did make your own dough.

There's really no recipe. You'll need pre-made pizza dough (from the freezer or refrigerator case is fine, or better yet, make your own yeast dough if you're ambitious), about 8 ounces of cheese (Try Provolone, Swiss or Mozzarella); about 8 ounces of meat, such as pepperoni, ham, hard salami, sliced or chopped turkey; one beaten egg yolk, and then garlic powder, dried oregano, dried basil, and/or dried parsley; Parmesan cheese, jarred Italian pasta sauce of your choice for dipping.

Roll out your dough into a rectangular shape. Put a layer of meat over the entire surface, leaving about an inch of dough showing all the ends and maybe half an inch on the long sides. Put a layer of cheese over the meat, again leaving room all the way around. Sprinkle a fine layer of each garlic powder, oregano, parsley and a bit of basil over the cheese. Roll up ,starting at one of the shorter ends. Pinch the ends closed and place it on an oiled seam down. to paint the entire exposed surface with the egg yolk. Sprinkle a little shredded cheese (including some Parmesan) and seasonings over the top. Let this sit for at least half an hour, then preheat oven and bake at 375 degrees for 25 to 30 minutes or until the loaf is golden brown all over. Let stand a few minutes before cutting into slices to serve. Serve with heated sauce on the side for dipping, and more Parmesan to sprinkle on. Flaked peppers are also good sprinkle ons for those who like it hot.

SLOW COOKER POPPER DIP

32 ounces cream cheese (room temperature)

1 cup sour cream

1 ranch dressing (packet)

8 ounces jalapeno chilies (diced)

1 cup chopped bacon (reserve 1/3 cup for topping)

1 1/2 cups shredded cheddar cheese (reserve 1/2 cup for

topping)

1 jalapeño chilies (fresh, sliced)

Put everything into small slow cooker or crock pot, cover and let it hat for an hour. Stir, heat more if necessary, and serve with tortilla or nacho chips.

FRUITED HOE CAKES

1 17 ounce can fruit cocktail

1/8 teaspoon cinnamon

1/4 cup honey

1 1/4 cups white cornmeal

1/2 teaspoon salt

3/4 cup boiling water

2 tablespoons butter

Drain fruit, reserving syrup. Save 1/2 cup drained fruit cocktail. Place remaining fruit cocktail in saucepan with reserved fruit syrup. Add a cup or so of diced apple if you want to. Then add cinnamon and honey. Heat to boiling or until the apple is done as you like it. Serve warm with hoecakes.

Hoecakes:

Combine cornmeal and salt in mixing bowl. Pour boiling water in a slow thin stream into cornmeal mixture, beating until batter is smooth. Fold in the half cup of reserved fruit cocktail. Melt one tablespoon butter in a heavy skillet over high heat. For each hoecake, scoop 2 tablespoons of batter into skillet and flatten into 4" rounds. Reduce heat to low, cook 2 minutes on each side or until golden brown. Repeat. Keep hoecakes warm in a very slow oven until serving time. Serve with the fruit syrup. Add whipped topping if you want to gild the lily.

Thought for the week: Thank You, Lord, for all the good things you've given to those of us who live in this land, which truly is flowing with milk and honey. Help us return to the values of our forefathers, who recognized that without You, this nation as we know it would not and could not exist. Help us to remember and recognize the truth of what former President Ronald Reagan once said: "If we ever forget that we are One Nation Under God, then we will be a nation gone under." Amen.



(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo.com.)


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